Foolproof Chicken Paprikash
Warm, comforting, and packed with Hungarian-inspired flavor, Foolproof Chicken Paprikash is the ultimate one-pot dinner that's sure to impress. Featuring tender, golden-seared chicken thighs simmered in a rich, velvety sauce made with sweet Hungarian paprika, sautéed onions, and a creamy sour cream finish, this dish strikes the perfect balance of smoky, savory, and creamy. The secret to its fuss-free preparation lies in its simple technique, making it an excellent choice for home cooks of all levels. Served over a bed of buttery egg noodles and garnished with fresh parsley, this hearty meal comes together in just over an hour, offering a soul-soothing dinner that's perfect for weeknights or cozy weekend gatherings. Whether you're new to paprikash or a fan of traditional European recipes, this foolproof version is a must-try.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on preferred)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 piece yellow onion (large, finely chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons sweet Hungarian paprika
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.75 cup sour cream
- 0.25 cup water
- 12 ounces egg noodles (cooked, for serving)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs on both sides with salt and pepper.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 5-6 minutes until the onions are soft and translucent.
Add the minced garlic and sweet paprika to the skillet. Stir constantly for 1 minute to bloom the spices, ensuring they don’t burn.
Sprinkle the flour over the onion mixture and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, skin-side up. Cover with a lid and reduce the heat to low. Simmer for 30-35 minutes, or until the chicken is tender and cooked through (internal temperature should reach 165°F).
In a small bowl, mix the sour cream and water until smooth. Add a ladle of the hot sauce from the skillet to the sour cream mixture and stir to temper it.
Slowly pour the tempered sour cream mixture back into the skillet, stirring without boiling to prevent curdling. Let the sauce heat through for another 2-3 minutes.
Adjust seasoning with additional salt and pepper, if needed. Serve the chicken paprikash over cooked egg noodles and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 23.1 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 460 mg | 35% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2542 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
